A Glug of Oil

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Gino D'Acampo - Peperonata Recipe

Chicken Peperonata

I saw this in a book called 'Fantastico' by Gino D'Acampo and thought it looked rather yummy. I have altered the amounts of some of the ingredients to suit us.

Chicken Peperonata

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Gino used poussin and I used a chicken that I butterflied (or spatchcocked) instead and then cut it in half. Click here to see an excellent video on how to butterfly a chicken.


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Chicken with Peperonata and Mozzarella, Gino D'Acampo, peperonata recipe
dinner, main
Italian
Author: Jan Bennett
CHICKEN WITH PEPERONATA AND MOZZARELLA

CHICKEN WITH PEPERONATA AND MOZZARELLA

Delicious Gino D'Acampo recipe for chicken with peperonata and mozzarella.
Prep time: 10 MinCook time: 1 HourInactive time: 30 MinTotal time: 1 H & 40 M

Ingredients

  • 1 small whole chicken
  • 2 glasses of red wine
  • 2 tablespoons olive oil
  • 2 sprigs sticks of fresh rosemary - remove the leaves and discard the stems
  • 1 medium red onion - sliced
  • 4 teaspoons English mustard
  • Salt and pepper to taste
For the Peperonata
  • 480g jar of roasted peppers - drained from their oil
  • 3 cloves of garlic - minced or finely chopped
  • 2 tablespoons of olive oil
  • 100g kalamata olives
  • 2 tablespoons of capers in brine or salt - be sure to rinse well
  • 1 mozzarella ball - drained well and sliced
  • 1 tablespoon of fresh flat leaf parsley - chopped
  • Salt and pepper to taste

Instructions

Preheat your oven to 190°C/375°F or Gas5
  1. Place the two chicken halves in a large baking tray and spread the mustard all over with your hands.
  2. Mix together the rest of the marinade ingredients - the olive oil, red wine, rosemary, onion, salt and pepper and bast the chicken with it.
  3. Cover with cling film and allow to marinate for a good half an hour or more in the refrigerator - basting frequently.
  4. Remove for about 10 minutes before placing it into your preheated oven to cook. * Handy tip* Don't forget to remove the cling film first!
  5. Mine cooked for about 45 to 50 minutes, but the time will depend on how big your chicken is - just make sure you have no pink juices at all.
  6. Now when your chicken is almost ready, drain and slice the peppers.
  7. Fry the garlic in a saucepan with the olive oil until golden then add the peppers, capers and olives. Season with salt and pepper, mix well and allow to simmer for about 5 minutes.
  8. Add the parsley and cook for a further 5 minutes on a low heat.
  9. Place the pepper mixture in a heatproof dish and cover with the sliced mozzarella.
  10. Drizzle a little olive oil on top and sprinkle on some black pepper. Grill for approx 5 minutes or until golden and nicely melted.
  11. Serve immediately with the chicken.
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11 comments

  1. Jan what a wonderful and comforting looking dinner.

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  2. That looks like a wonderful dinner. There are some really good recipes in Gino's book.
    I too would use a small chicken because my husband won't eat Poussin.

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  3. Yummo, Jan! Looks wonderful!

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  4. Wow, talk about a dinner!! Everything looks fantastic!

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  5. It looks great, chicken is so versatile. Thanks Jan.

    Chris

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  6. Ive been contemplating buying his book. Think I just might if this is anything to go by! My kind of dinner!!

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  7. That looks amazing, Jan. I love your roastie potatoes too.

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  8. Looks like a lovely meal, Jan. Thanks for sharing.

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  9. That looks incredible Jan! I have that book. I shall have to dig it out and have another look! I love Gino!

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  10. looks like a great dinner... thanks for sharing... :)

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I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan